Event Start: Feb 11, 2013 - 08:30 AM
Event End: Feb 12, 2013 - 05:00 PM
This 2-day short course presents the chemistry of cheese in relation to the manufacturing steps responsible for transforming milk into curd, as well as, the biochemical changes that the initial product experiences during the ripening process. The material taught provides precise information about the technological factors (both manufacturing and aging) responsible for a specific chemical composition that determines the sensory profile (texture and flavor) in a wide variety of cheeses. The course includes: a hands-on section in which participants will evaluate physico-chemical composition and sensory properties of different cheese varieties additionally, aging characteristics that relate to the chemistry of the product.
Learn more: http://nutrition.uvm.edu/viac« back to all events